The New York Times Book Review - Peter Sokolowksi
…[The Language of Food], with its abundance of colorful culinary and etymological history framing serious research, is a model of rigor and readability…Jurafsky is particularly skilled at connecting familiar food words with surprising linguistic patterns, and there are revelations on nearly every page…His brilliant achievement is to weave together the journey food makes through culture with the journey its name makes through language.
Deborah Tannen
"Mix equal parts fascinating history, surprising etymology, and brilliant linguistic analysis, add a generous dollop of humor, and savor The Language of Food. You'll never think of ketchup, French fries, fish and chips, or toast in the same way."
Christian Science Monitor - Ruth Walker
"Stanford linguist Dan Jurafsky doesn’t just explain the origins of the word for the red sauce we slather on ‘French’ fries; he uses the global ketchup trade as evidence for a new understanding of global economic history."
Peter Sokolowski
"[Jurafsky's] brilliant achievement is to weave together the journey food makes through culture with the journey its name makes through language."
Mark Kurlansky
"Dan Jurafsky has taken on the subject with scholarship, wit, and charm, making The Language of Food a very engaging book."
Minneapolis Star Tribune - Matthew Tiffany
"Fresh and insightful… The complexities of language, intertwined with the endless combinations of ingredients and the rich history of eating, make for a rich and rewarding read."
Bee Wilson
"Writing with knowledge and wit, Dan Jurafsky shows that the language of food reflects our desires and aspirations, whether it’s on a fancy French menu or a bag of potato chips."
Rachel Laudan
"Delightful. The distinguished linguist Dan Jurafsky brings a battery of skills to reveal the far-flung links of many of our dishes, to reveal how potato chip advertisements work, and to give an insider’s guide to reading menus. I couldn’t put this book down."
Kirkus Reviews
2014-09-01
The evolution of the names and ingredients in popular foods.Have you ever wondered why ketchup bottles have the word "tomato" on them, why you "toast" to someone's health or why salt is used in the process of making ice cream? In this thoroughly researched book, Jurafsky (Linguistics and Computer Science/Stanford Univ.) answers these questions and many more as he explores the interconnected worlds of food and words. Combining history, geography and etymology, the author travels the world searching for the origins of ethnic dishes and provides readers with a fascinating study of how foods, and the words used to describe them, have been modified over the centuries as cuisines have been absorbed into local cultures. English, Dutch and Portuguese sailors traveled to Asia and brought back fermented fish stews and sauces that added new flavor combinations to the European diet. Spices from India and the Middle East were traded around the globe, and the New World introduced turkey, corn and avocados to the large food-trading houses in Europe. Combining history with modern computer programs to analyze data, the author examines the subtle nuances in the language used on a menu, which can help indicate whether a restaurant is expensive or not. He also studies the way negative words used in product descriptions help push consumers into thinking one brand of potato chips is far superior to another, when in fact, both brands are made from potatoes cooked in oil and covered in salt. Jurafsky also includes intriguing recipes for dishes such as a version of fish stew from 13th-century Egypt or a 1545 recipe from a Tudor cookbook called Chekyns upon soppes ("basically chicken on cinnamon toast"). A highly informative and entertaining compendium of food and word facts sure to appeal to foodies and etymologists alike.
